Summer Green Vegetables
When I was getting ready to talk about Chinese food and sustainability last week on the China-US Women's Foundation Women's
By Ashlesha Patil|2020-08-10T18:12:50+00:00August 10th, 2020|Vegetables, From the Test Kitchen, Tidbits|
When I was getting ready to talk about Chinese food and sustainability last week on the China-US Women's Foundation Women's
By Ashlesha Patil|2020-02-14T22:03:13+00:00February 14th, 2020|Tidbits|
I've never had trouble throwing together a quick meal or a snack, but once I started learning about Chinese food
By Ashlesha Patil|2019-01-31T15:21:19+00:00January 31st, 2019|Meat, Tidbits|
The Chinese birthrate, even in the 21st century, ebbs and flows depending on whether babies will be born in a
By Ashlesha Patil|2018-11-20T15:48:57+00:00November 20th, 2018|From the Test Kitchen, Tidbits|
If you’d like to try something new for Thanksgiving rather than the usual turkey (or tofurkey) and cranberry sauce, take
By Ashlesha Patil|2016-09-05T10:59:41+00:00September 5th, 2016|Soups, Tidbits, Northern Chinese|
My son Tom found my favorite cold cereal at a shop in his Beijing neighborhood, but after eating a Chinese breakfast with him
By Ashlesha Patil|2014-09-11T20:11:25+00:00September 11th, 2014|Tidbits|
The potato, native to Peru and associated with northern Europe, is well-known in China. In fact, China is the world’s
By Ashlesha Patil|2014-08-28T18:44:01+00:00August 28th, 2014|Tidbits, Featured|
Chili or "Red" Oil (Hong You) 自製辣椒醬 Author: Karen Christensen Ingredients 2 c. peanut, corn, or other mild vegetable oil
By Ashlesha Patil|2014-08-27T15:45:30+00:00August 27th, 2014|Tidbits, Western Chinese|
Uyghur Five-Spice Blend Author: Laura Kelley Ingredients 1/4 cup cumin seeds 1 tablespoon Sichuan peppercorns 3 tablespoons black peppercorns 10